VIVA TACOS & SABOR

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed pico de gallo lacking date mark. Per PIC, pico prepared yesterday. Date mark added. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed pico de gallo lacking date mark. Per PIC, pico prepared yesterday. Date mark added. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed packaged raw beef stored on cutting board while another food handler was prepping cilantro. CDI-PIC voluntarily discarded cilantro. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple bags of shredded cheese and raw beef stored in lowboy unit that was fully filled and did not have proper air circulation. CDI-PIC moved some shredded cheese to RIF to create more open space in lowboy. MFU uses has TPHC policy, but was holding TCS foods via temperature due to 7 hour food festival. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects inside MFU during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without hair restraint in MFU during inspection. REPEAT

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed unopened bag of single use to go trays outside of the MFU. PIC moved single use items inside MFU.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed cut limes stored in single use plastic grocery bag.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed employee eating with gloved hands upon EHS arrival and then begin engaging in food prep once an order was placed without first removing gloves and washing hands. - CDI - Education provided on when to wash hands. Employee removed gloves, washed hands, and donned new gloves before continuing food prep.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed salsas lacking date mark labels. Per PIC, salsas were prepared on Friday. - CDI - PIC date marked items appropriately. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf - Observed salsas lacking TPHC label indicating 4 hour holding period. - CDI - PIC labeled salsas with 4 hour holding period.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food handling employee lacking hair restraint. Ensure all food handling employees utilize hair restraints.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed employee beverages stored on prep table. Do not store employee food or drink near food prep areas. - CDI - PIC moved employee beverages.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. - P - Observed shredded beef at 73F while reheating in steam well for almost 2 hours. - CDI - PIC moved beef to grill to rapidly reheat to above 165F. Heat items on grill prior to placing in steam well to hot hold.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed salsas and shredded holding above 41F in prep unit. Ambient temperature of unit read 42/43F. Prep unit observed very full. EHS recommends removing non-TCS items (cut onions, limes, etc) from prep unit to allow for better air flow. EHS also recommends having a technician assess unit to ensure it is properly functioning. Per PIC, items were placed in unit around 11:30AM and service ends at 3PM. Items placed on emergency TPHC. - VR - Verification required within 3 days to ensure unit has been repaired. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.15 Wash fruits and vegetables prior to use. - Observed unwashed box of limes and bag of onions stored on MFU. Wash all fruits and vegetables at the commissary prior to placing on MFU for service.

5-205.15 Maintain a plumbing system in good repair. - Observed hot water heater leaking and causing water to leak onto the ground underneath the MFU. Repair hot water heater to prevent water from leaking onto the ground.

6-301.11 Provide soap for handwashing at each handsink. - Pf - No soap available at handsink upon arrival. - CDI - PIC provided soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed salsas, lettuce, and shredded cheese holding above 41F in flip top prep unit. Ambient temperature of unit read 79F. PIC placed all TCS items on emergency TPHC to be discarded at 3PM. - VR - Verification required within 3 days to ensure unit has been repaired. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed cardboard used as liner under plastic floor mat and on unused portion of stove to act as a smooth surface to place bowls and packaged tortillas on. Remove cardboard and replace with a cleanable material.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors in need of cleaning throughout MFU. Clean and increase cleaning frequency to maintain clean.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf - PIC unable to locate written TPHC procedures for holding salsas on time. EHS provided copy of TPHC procedures in Spanish to PIC via email. - VR - Verification required within 10 days to ensure TPHC procedures have been completed and are being maintained on MFU. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf - Observed various salsas held on TPHC lacking time label indicating the 4 hour hold period. Per PIC, items had been placed on TPHC at 11AM. - CDI - PIC labeled salsas 11AM-3PM.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various seasonings lacking labels.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health poster but no signed employee health policies available on MFU. - CDI - EHS discussed requirements with PIC and provided printed copy of employee health policy in Spanish for employees to sign. Ensure all employees read and sign policy, and maintain signed polices on MFU. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed trash (empty glass bottle and paper towel) stored in handsink upon arrival. Do not store any items in handsink. - CDI - PIC discarded items into trash and cleaned sink.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf - PIC unable to locate written TPHC procedures for holding salsas on time. - CDI - EHS provided written copy of TPHC procedures in Spanish to PIC, and PIC completed procedures while EHS present. Ensure all employees are trained on procedures and maintain procedures on MFU. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf - Observed various salsas held on TPHC lacking time label indicating the 4 hour hold period. Per PIC, items had been placed on TPHC at 11AM. - CDI - PIC labeled salsas 11AM-3PM.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed single service plates stored outside of their original protective packaging and not inverted or protected by other means. - CDI - PIC inverted single service plates.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce, shredded cheese, pico de galo, and refried beans that were stored in prep unit above 41 F. Unit thermometer reading was 50 F due to the lid being left open on unit. CDI- PIC voluntarily denatured and discarded items into trash. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed limes being prepped in one vat of 3-comp sink with dirty dishes being stored in vat sink of 3-comp sink. CDI- Limes were removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths stored in solution that did not have any sanitizing strength. CDI- solution was replaced with sanitizer that registered 50-100 ppm. REPEAT (half points due to severity).

2-301.15 Only wash hands in handwashing sink. -PF. Observed employee wash hands in 3-comp sink. CDI- instructions were giving to wash hands in hand sink. Employee washed hands in hand sink.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed containers of drinks stored in hand sink preventing proper hand washing. CDI-containers were removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink on unit. CDI- PIC placed some “napkins” at hand sink. Employee went and retrieved paper towels.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee not wearing hair restraint while preparing food in unit. CDI- employee put on hair restraint. -zero-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use damp wiping cloths stored on counter near 3-comp sinks. CDI- cloths were placed in sanitizing solution.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety; Procedure was not provided. CDI. Handout given to PIC during inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep cooler with stickers still on rinds. Please ensure all produce is thoroughly washed at commissary prior to operation since produce is not permitted to be washed in MFU.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- Observed chicken cooked and cooled over night according to pic still at 50F. CDI- PIC voluntarily discarded the item.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed salsa marked for 4hr tphc. However PIC did not have MCPHD written procedures form filled out. CDI- PIC and EHS filled out the TPHC form.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed chicken in a tightly sealed back not meet proper cooling parameter. PIC stated the item had been cooked and placed in the bag to cool over night. CDI- PIC voluntarily discarded the item.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on green salsa, beef stock, and refried beans. PIC states foods were cooked and prepared on Thursday. CDI, foods date marked.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed large pot of menudo hot holding on open air burner attached to a propane tank inside mobile food unit. PIC states menudo was cooked at the commissary and the burner is used to keep it hot. CDI, burner and propane tank removed. EHS discussed with PIC regarding adding hot holding equipment to mobile food unit. Advised PIC to notify EHS before adding equipment. Verification Required.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed food debris in the hand sink. CDI- PIC cleaned hand sink. Ensure hand sink is not being used as a dump sink.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed green salsa and red salsa both with a 4hr TPHC start and end time. However PIC was unable tot provide written documentation for the TPHC procedures. A VR will occur no later than 11/30/20 to ensure written TPHC forms are provided for the items.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open without protection from out door pests.

4-101.19 Nonfood-Contact Surfaces - Observed wet cloths being stored under cutting boards. Ensure all non food contact surfaces are smooth, durable, easy to clean and non absorbent.

2-301.14 Wash hands before donning gloves and between gloves uses. Wash hands after activities that contaminate them. -P- Observed PIC handle soiled equipment with gloved hands. PIC went to prep RTE foods without a hand wash and only a glove change. Observed PIC handle trash and don gloves without a hand wash. CDI- Before any cross contamination occurred EHS instructed PIC on when to wash hands. After instruction was provided EHS observed correct hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce, cut tomatoes, cheese, red salsa, and green salsa all 45F. CDI PIC was able to place items on a 4 hr tphc. 9am-1pm to be discarded. EHS observed items to be discarded by the end of the inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed steak dated (1/26) and cow tongue dated (1/23) past a the time/temp window. PIC stated the items were thawed two days prior to operation. CDI- PIC voluntarily discarded all seven bags (3 steak - 4 tongue)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris and grease residue build up on cold hold equipment, cooking equipment, and hood system. Clean as often as needed to prevent and reduce the build up.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF- Observed hair in hot hold steak. CDI- PIC voluntarily discarded the item.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed cut limes in expo window uncovered. PIC covered item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed ham (50F), green salsa (50F), red salsa (50F) and pork (48F) all above 41F. PIC voluntarily discarded all TCS foods above 41F. A VR will occur no later than 9/10/19 to ensure all TCS foods are cold held at 41F or below. Inspection history shows this violation to be out of compliance for several inspections.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed green and red salsa placed on a 4 hour TPHC. However, PIC was unable to provide proper written procedures. A VR will occur no later than 9/10/19 to ensure PIC provides proper written procedures.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed two non functional thin probe thermometer on the unit during the inspection. PIC could not provide a functioning thin probe thermometer during the inspection. A VR will occur no later than 9/10/19 to ensure a thin probe thermometer is provided during the units operation.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed cold holding equipment, hot holding equipment, and cooking equipment in need of cleaning due to food debris and grease residue build up. Clean as often as needed to prevent and reduce the build up.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water on the unit at the start of the inspection. CDI- PIC provided hot water by the end of the inspection after making adjustments to the hot water heater.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed walls and floors of hard to reach areas in need of cleaning due to food debris build up. These areas are underneath and behind equipment. Clean areas as often as needed to help prevent and reduce the debris build up.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed a package of RTE beef stored on top of a package of raw beef. CDI- PIC was able to correct the storage order since no physical cross contamination had occurred.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- Observed cooked potatoes in a sealed bag at 57F in a low boy prep cooler. PIC stated the items were cooked yesterday and placed in the unit to cool. The item did not meet the proper cooling parameter. CDI- PIC voluntarily discarded the item. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed salsa being portioned into smaller containers at 51F. 15 minutes after the item had been cooling covered in the low boy cooler the item was still at 51F. No cooling had occurred. CDI- PIC was able to place the item on TPHC from when it was pulled from the cooler to portion. PIC placed the item on TPHC from 1-5PM. EHS provided PIC with a TPHC form.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed chicken, beef, and salsa all without dates. PIC stated the items were made on Friday. CDI- PIC voluntarily discarded the items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed potatoes and salsa both covered/sealed and placed into a low boy prep cooler to cool. Items did not cool. CDI- PIC voluntarily discarded the potatoes. The salsa was placed on TPHC from 1-5PM. EHS explained to PIC proper cooling methods. Cooling shall occur at the commissary.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed oil squeeze bottles in use and not labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed the back door open during the inspection without any protection from out door pests.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed an employee prep RTE foods, with hair on the head, not wearing a head cover.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- Observed single use items stored on the floor near the back door.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed floors throughout the unit in need of cleaning due to food debris build up. Clean floors, walls, and ceilings as often as needed to prevent and reduce the build up.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF- MFU has been documented out of compliance for cold holding of TCS foods for four inspections. EHS has not observed PIC or employees check cold holding temperatures during inspections. EHS has recommended PIC to implement a RCP to address the chronic cold holding violation. CDI- EHS provided PIC with RCP template and informed PIC if violation is noted again during the inspection or visit permit action will occur.

2-301.14 Wash hands before donning gloves and between gloves uses. 2-301.14 Wash hands after activities that contaminate them. -P- Observed an employee enter the unit, don gloves, and prep RTE foods without a hand wash. CDI- Education was provided to employee on when to wash hands. After instruction EHS observed proper hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed cut lettuce (47F), cut tomatoes (47F), cheese (48F), salsa (50F), and chicken (50F) all above 41F. A VR will occur no later than 2/5/19 to ensure the PIC has corrected the chronic cold hold violation. NOTE: EHS provided PIC with a TPHC form. EHS informed PIC if violation is noted again during an inspection or visit permit action will occur.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.- Observed non NSF equipment being used to hold TCS foods above 41F. PIC was unable to provide docmentation of equipment being NSF or equivalent.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed PIC bare hand RTE cheese. CDI- PIC voluntarily discarded the item. Education was provided on no bare hand contact with RTE foods. PIC washed hands and donned gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- REPEAT- Observed cheese (50F), sliced tomatoes (51F), cut lettuce (57F), rte chicken (54F), green salsa (70F), red salsa (71F), and sour cream (54F) all above 45F. EHS also observed cold holding equipment functioning at 56F. PIC voluntarily closed and discarded the items above 45F. A VR will occur no later than 8/6/18 to ensure all TCS foods are being cold held at or below 45F. NOTE: EHS is going to encourage the unit to establish a RCP for the chronic repeat violation.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed back door open during the inspection without any protection from out door pests.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.- Observed ice scoop handle stored in the ice.

4-501.11 Maintain equipment in good repair.- Observed the only cold holding unit functioning at 56F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cold holding, hot holding, and cooking equipment in need of cleaning do to food debris and grease residue build up.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-REPEAT- Observed half frozen raw beef stored in the hand sink. CDI- Item removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw eggs stored above RTE cheese, salsa, and sour cream. EHS did not observe any physical cross contamination. CDI- PIC was able to correct the storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P-REPEAT- Observed green salsa on the counter (55F) and tables (71F) both above 45F. CDI- PIC voluntarily discarded the items. PIC was provided with a TPHC form. EHS explained how TPHC is monitored and conducted.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed sanitizer spray bottle and bucket not labeled. CDI- Items labeled.

3-501.13 Use approved thawing methods.- Observed a bag of raw beef in the handsink. Item was moved to refrigeration. NOTE: Thawing must occur under cool running water, under refrigeration, or a part of the cooking process.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed employee cooking food and wearing bracelets on the wrist.

4-202.16 Nonfood-Contact Surfaces - C- Observed unit using cloths under cutting boards. Non food contact surfaces should be non absorbent and easily cleanable.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed unit using QUAT sanitizer without a proper test kit. A VR will occur no later than 4/24/18 to ensure unit obtains a test kit.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employees unable to wash hands because of no water available on truck. CDI unit voluntarily closed and stopped serving food.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink that had bowl stored inside. CDI bowl relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal spoons in container soiled with food debris. CDI items moved for cleaning. Permit violation: Facility using multi-use utensils to serve food for service (spoons, forks, plates, and bowls). Facility stated most of water used to clean dishes. Facility is only allowed to use single service items to serve food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in freezer and prep unit above 45F. Facility had prep unit over packed and foods blocking vents preventing proper food storage and freezer was turned up to high to prevent food in unit from freezing. CDI items discarded and some taken to commissary for cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without a hair restraint.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed facility without any water available on unit. CDI facility voluntarily closed.